Ham and Beans and More

  • Recipe By
  • Published Nov 25th
  • Ready In14h 30m
  • Servings8
  • Calories459
Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.

Ham and Beans and More Ingredients

The following are the ingredients needed to make delicious Ham and Beans and More for 8 servings:

  • 1 pound dried Great Northern beans, sorted and rinsed
  • 4 cups water
  • 1/4 cup celery, chopped
  • 1 small onion, chopped
  • 2 bay leaves
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 leeks (bulb only), cut in half lengthwise
  • 1 pound cooked ham, cut into bite-size pieces
  • 5 slices bacon
  • 4 cups chicken stock
  • 1 pinch sea salt to taste
  • 1 pinch fresh ground black pepper to taste

Ham and Beans and More Cooking Instructions

  • Prep30m
  • Cook6h
  • Ready In14h 30m

To cook Ham and Beans and More, you need about 30 minutes of preparation time. The time needed to cook this Ham and Beans and More is about 6 hours , and you can serve your Ham and Beans and More within 14 hours 30 minutes . The following are the steps to cook Ham and Beans and More easily:

  1. 1 Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
  2. 2 Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
  3. 3 Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
  4. 4 Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.


  • Cook's Note
  • Feel free to play with the seasoning amounts to fit your personal choice. Of course, it can be cooked on the stove top for a shorter period of time. I find that the little extra effort of stir-frying the leeks, ham, and bacon brings a richness to this dish and is more than worth it.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 459 calories; 22.3 grams of fat; 39.9 grams of carbohydrates; 25.5 grams of protein; 47 milligrams of cholesterol; 945 milligrams of sodium.

  1. Feb 7th 2012

    This was a delicious, easy soup! I made it with a few changes, but nothing major. (Skipped the leeks and small onion adding 1/4 c dried onion instead...my daughter hates finding onions in th ...

  2. Mar 10th 2011

    This is amazing and I didn't even add bacon! I used ham boullion instead of chicken. I could hardly stop eating!! *****UPDATE*****This time I added a splash of apple cider vinegar and 1 dice ...

  3. Feb 12th 2011

    Flavor wise this is a 10, but it does produce a very thin soup. I used all chicken broth and eliminated the bacon (since I had a bit extra ham to use up) but followed the rest of the ingred ...

  4. Feb 4th 2011

    This is a keeper! Iahve tried many ham and bean soups - never been terribly impressed with any of them. This was delicious. I think the bason and sauteing the ham REALLY make it. Had trou ...

  5. Feb 3rd 2011

    WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stoc ...

  6. Jan 10th 2011

    Love this recipe..I used 2 cloves fresh garlic chopped and added 1/4 tsp. of celery seed...otherwise kept it as is

  7. Jan 8th 2011

    This recipe is awsome. Best ham and beans I have ever had. Very flavorful. The ony thing I did different on the recipe is used all chicken stock instead of water and I didn't use the bay ...

  8. Oct 17th 2010

    This is the first time I've made ham and beans with out hocks. It was very good. The texture and flavors were great. I made the recipe just as stated, no variations at all. Served with bread ...

  9. May 15th 2010

    I made this twice, used crushed garlic both times. I followed this recipe closely except for the chopped ham, I used a large piece of ham leftover from Easter Dinner with the bone. This soup ...